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A New Fall Favorite: Pumpkin Chicken Chili

Posted Nov 02 2011 1:37pm

Hi friends! How’s your day going?  Mine is going stellar now that our dreaded biochemistry exam is over.  I feel much better about this one than the last, which feels good!  I seriously spent a ton of time studying for this test which left little time for cooking so I put my slow cooker to work on Sunday making chili.  I’m totally obsessed with pumpkin as of late and created a delicious Pumpkin Chicken Chili!

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I had enough to stress about with this exam looming and didn’t have time to worry about what to eat at mealtime.   Chicken chili is great because it’s warm, healthy, comfort-food that lasts all week long.  It’s seriously been my lunch and dinner for 3 days now.

This chili is so ridiculously easy. I tossed 2 chicken breasts into the bottom of the slow cooker

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added the beans, chicken broth, crushed tomatoes, canned pumpkin, sauteed onion and let it cook for 4 hours on low.

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After 4 hours, I added frozen corn and Poblano peppers, which don’t take very long to cook.  Everything cooked for another 1-2 hours… I don’t know how long since I got carried away studying!

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When it was done, I shredded the chicken breasts using 2 forks and ta-da!  Pumpkin Chicken Chili, which I topped with a little plain Chobani Greek Yogurt instead of sour cream.  This, my friends, is Fall in a bowl.

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I love this chili because it’s a little bit sweet, a little bit spicy, super healthy and will keep you feeling full for hours. Not to mention it makes a lot so you’ll have leftovers to freeze or enjoy all week.  

Both my Dad and Briggs, who are visiting me for a couple of days, give it 2 enthusiastic thumbs up, too!  Briggs had some on top of his crunchies for dinner and then crawled into his basket for a nap.

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Here is the recipe! Feel free to substitute the red kidney beans for black or white beans if you like.  I think next time I’ll try it with black beans.  The recipe will also be listed under Chili, Soups & Stews on the Deliciously Wholesome recipe page.

Pumpkin Chicken Chili
: Chili
: elle
: 20 mins
: 6 hours
: 6 hours 20 mins
Chicken chilis are great because they’re packed with lean protein, fiber and lots of nutrient-rich veggies!
  • 2 large, boneless chicken breasts (~1 1/2 pounds)
  • 1 (28 ounce) can diced tomatoes
  • 1 cup chicken broth
  • 2 (15 ounce) cans red kidney beans
  • 1 (15 ounce) can 100% pumpkin puree
  • 1 large yellow onion, chopped
  • 2 Poblano peppers, deseeded, diced small
  • 2 cups frozen corn
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • drizzle of olive oil
  • cilantro & Greek yogurt for garnish
  1. Saute chopped onions in a drizzle of olive oil for 10 minutes on medium heat.
  2. Add 2 chicken breasts to bottom of slow cooker and top with crushed tomatoes, canned pumpkin, beans, sauteed onions, chicken broth and spices. Cover and cook on low for 4 hours.
  3. After 4 hours on low, add frozen corn and Poblano peppers. Crank the heat to high and cook for an additional 1 hour (or keep it on low and cook for another 1 1/2 – 2 hours.)
  4. Top with Greek yogurt instead of sour cream for a healthy topping!


I have a fun rest of the week planned, which is welcomed after an intense few weeks in school!  As far as this afternoon, my Dad and I are heading to the milk farm for some ice cream and tonight,  we’re meeting a couple of the girls to celebrate surviving the exam today!

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